Patriotic Pasta

This is a lovely light lunch or dinner and its best when the ingredients are the freshest. Its a meal we used to love before we became vegan but as it was very easy to adapt we have been able to enjoy it since. All we had to do is leave out the Pecorino Cheese which was only used for garnish. We have found its very enjoyable without and if you do want to add something we tend to add Parmazano.

Patriotic Pasta

Serves 2 | Prep 5 minutes | Cook 25 minutes


  • 150g Dried Farfalle (bow pasta), although other pasta shapes will do.
  • 460gVine Cherry Tomatoes
  • 90g Rocket
  • 4 tbsp Olive Oil
  • Salt and Pepper


1.) Bring a large saucepan of lightly salted water to the boil. Add the farfalle and 1 tbsp of the oil and cook until tender, but still firm to the bite. Drain the farfalle thoroughly and return to the pan.

2.) Cut the cherry tomatoes in half and trim the rocket.

3.) Heat the remaining oil in a large saucepan. Add the tomatoes and cook for 1 minute. Add the farfalle and the rocket and stir gently to mix. Heat through and season to taste with salt and pepper.

4.) Dish up and add a sprinkle of Parmazano if you like. We prefer it without, personal choice.

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